Churma Ladoo is a recipe for ball-shaped sweets made from crumbled Bati (unleavened bread). It is a healthy, bite-sized, hearty snack packed with healthy fats, proteins, vitamins and minerals. This authentic Churma Ladoo recipe is enhanced with different flours, spices, and nuts. It is baked rather than fried and uses jaggery instead of sugar for today's health-conscious families. You can snack on it anytime if you're feeling low on energy or want to satisfy your sweet tooth.
What is Churma Ladoo?
This churma ladoo recipe originated from the desert areas of Rajasthan and is part of an authentic Rajasthani thali. ‘Churma’ means crumbled, which in Indian cooking is used for recipes where cooked bread is crumbled and mixed again with other ingredients and served in various forms. ‘Ladoo’ refers to ball-shaped sweets commonly served in India on festive occasions. Hence, ‘Churma Ladoo’ is a recipe for a ball-shaped sweet made from crumbled Bati. Bati is an unleavened bread that is hard on the outside but soft on the inside.
An Authentic Churma Ladoo Recipe Without Frying
Mixing different flours, spices, and nuts has further enhanced this authentic recipe. Added an ingredient such as carom seeds (Ajwain) helps with digestion, coughs and asthma, arthritic pains, acidity, and cardiac health. Another ingredient, dry ginger powder (Saunth), also helps digestion, acts as an anti-inflammatory, lowers blood sugar, and fights the flu and common cold. The nuts in this Churma Ladoo recipe provide unsaturated fats, omega-3 fatty acids, fiber, vitamin E, and proteins.
This recipe contains instructions for baking and frying, depending on your preferred method.
How to make
The process of making Churma Ladoo can be broadly divided into four steps as follows:
Make Dough: To make churma Ladoo, start by making whole wheat flour dough. To further enhance the texture, I add whole wheat ladoo flour, suji/rava, a little bit of besan, and almond flour to whole wheat flour.
Cook Dough: Divide the dough into a small portion known as bati or muthiya. Then either deep fry or bake these batis. I have already shared the deep-frying method, and now I have updated the post with baking instructions as well.
Make Churma: Crumble the cooked batis into small pieces and then use a food processor to create a coarse texture. Ensure the crumbled batis are at room temperature before processing them in a food processor. You will get a grainy and coarse powder called “churma.” Then add chopped nuts, elaichi powder, dry ginger powder, fenugreek seeds powder, and sweetener to the churma. You can also optionally add dry rose petals for an enhanced look.
Make Churma Ladoo: Add ghee to the prepared churma to make ladoos. Ghee works as a binder to bind the churma mixture into ladoos.
Tips for Making the Best Churma Ladoo
- For Ladoo, the flour must be coarse (dardara), not super fine. To achieve that, add Ladoo, which you get at an Indian store, along with whole wheat flour. Also, add a bit of suji or rava to get the right texture.
- Use very little liquid to knead the dough because the dough needs to be stiff. You can use water, but I personally prefer using milk.
- Divide the dough into small portions to cook, flatten them for even cooking.
- If baking the Churma Ladoo, bake at 375 degrees Fahrenheit. Since every oven works slightly differently, keep an eye on it while baking the Batis to ensure they don't burn.
- If frying the Churma Ladoo, fry on low to medium heat for 12-15 minutes.
- Let the cooked Batis or muthiyas cool down completely before you process them into churma.
- Roast the chopped nuts in ghee before adding to churma because roasted nuts enhance the flavor. You can add as much or as little to your preference.
- Add sugar or jaggery powder only after the churma mixture comes to room temperature.
- If you use hard jaggery, then grate. Otherwise, you can use jaggery powder. You can also use half sugar and half jaggery if the jaggery flavor overwhelms you.
How to Store
Churma ladoo has a long shelf life. It will stay good for a month at room temperature if stored in an air-tight container. If you want to extend the shelf life further, you can refrigerate the Churma Ladoo, which is suitable for another couple of months.
Churma Ladoo – Baked version with Jaggery
- 150 g Whole wheat flour 1 cup
- 90 g Coarse wheat flour Laddu Atta – ½ cup
- 45 g Semolina Flour Rava – ¼ cup
- 35 g Chickpea flour Besan – ¼ cup
- 30 g Almond flour or meal – ¼ cup
- 275 g Jaggery or Sugar - – 1¼ cup adjust as per the taste
- 1.25 cup Mixed nuts Almonds, walnuts, cashews, pistachios, chironji and melon seeds – roasted and chopped
- 275 g Clarified butter Ghee – 1¼ cup - divided into 100 gram and 175 grams
- ⅝ cup Milk ½ cup + 2 tablespoon
- Add all the dry ingredients (regular whole wheat flour, coarse wheat flour, semolina (rava), chickpeas flour, almond meal/flour, and salt) to a mixing bowl and mix.
- Add ½ cup of ghee to the flour mixture and mix again; it should be crumbly in texture after mixing.
- Now add milk and knead it into a stiff dough. TIP: If using a stand mixer, the dough would not come together for stiff consistency, use your hands to bring it together at the end.
- Cover the dough with a kitchen towel and rest for 30 minutes.
- Divide the dough into small equal-size balls/muthiya and flatten them a bit.
- Either deep fry or bake to cook these batis/muthiyas.
- Preheat the oven to 375 degrees, place all the prepared batis/muthiyas on a baking sheet, and bake for 18 minutes.
- After 18 minutes, check if the bottom of batis/muthiya are cooked and brown, then flip and bake for another 15 minutes.
- Once all the batis/muthiyas are nicely cooked from the outside, carefully crumble them using a kitchen towel and bake for another 5 minutes. Make sure that all the batis/muthiyas are cooked well from the inside as well.
- Let the cooked and crumbled batis/muthiyas cool down to room temperature.
To deep fry:
- Heat ghee in a deep pot (kadhai) for frying until medium hot or, if you have a thermometer then heat the ghee until it reaches 350 degrees F.
- Deep fry a few batis/muthiyas at a time at medium heat until they turn golden brown. Keep flipping them during the frying process for even cooking and browning. Medium heat is important to make sure that thick bati is cooked all the inside.
- Let the fried batis/muthiyas cool down till they are easy to work with. Then, break them by hand into smaller pieces.
Now follow the rest of the method whether you have baked or deep-fried the Batis/muthiyas:
- Transfer the crumbled Bati pieces to the food processor pulse a few times and keep aside.
- Heat 1 cup ghee in a pan and roast roughly chopped nuts, chironji, and melon seeds for 5 minutes on low heat.
- Switch off the heat then add ground churma to roasted nuts-ghee mixture and mix thoroughly.
- Now add cardamom powder, dry ginger powder, fenugreek powder and mix thoroughly.
- Let the mixture cool down to a temperature where you are comfortable to work with bare hands.
- Add jaggery powder and thoroughly mix the mixture. While mixing keep rubbing them in between your palms to break any lump of jaggery powder, if there is any.
- The mixture is ready to make laddu. To make ladoo, take a handful of portions of the prepared mixture and start binding it together using a fist. Once the mixture starts taking shape, roll them between your palms and keep pressing with the other hand's fingers to give them a perfect sphere shape.
- Prepare all the ladoos following the above process.